Copycat Chipotle Bowl
Copycat Chipotle Bowl
Ingredients
For the Pan-Seared Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, for squeezing
For the Creamy Chipotle Sauce
- 1/2 cup plain Greek yogurt
- 1 tablespoon hot sauce, or to taste
- 1 tablespoon lemon juice, freshly squeezed
For Assembly
- 4 cups cilantro lime rice, prepared
- 2 cups refried beans, warmed
- 2 cups tomato corn salsa, prepared
Instructions
- 1
Prepare the chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place the sliced chicken breasts in a medium bowl.
⏱️ 3 min
- 2
Season the chicken: Drizzle the olive oil over the chicken in the bowl. In a small separate bowl, combine the paprika, dried oregano, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Pour the spice mixture over the chicken. Using tongs, mix thoroughly until all chicken pieces are well coated with oil and spices.
⏱️ 5 min
- 3
Pan-sear the chicken: Heat a large skillet over medium-high heat until hot. Place the seasoned chicken breasts into the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Pan-sear for 3-4 minutes per side, until cooked through and a nicely browned, charred exterior is achieved. Squeeze fresh lemon juice over the chicken while it is still in the pan.
⏱️ 8 min
- 4
Dice the chicken: Remove the cooked chicken from the skillet and place it on a cutting board. Allow it to rest for a couple of minutes, then slice the chicken into strips, and then dice the strips into small, Chipotle-style cubes.
⏱️ 4 min
- 5
Prepare the creamy chipotle sauce: In a small bowl, combine the plain Greek yogurt, hot sauce, and freshly squeezed lemon juice. Mix the ingredients thoroughly with a spoon or whisk until a smooth, creamy sauce is formed.
⏱️ 3 min
- 6
Assemble the bowls: To assemble each bowl, start by adding 1 cup of prepared cilantro lime rice as the base. Next, add 1/2 cup of warmed refried beans. Then, add 1/2 cup of prepared tomato corn salsa. Top with a generous portion of the diced pan-seared chicken. Finally, drizzle the creamy chipotle sauce over the top of each bowl.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Copycat Chipotle Bowl
For the Pan-Seared Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, for squeezing
For the Creamy Chipotle Sauce
- 1/2 cup plain Greek yogurt
- 1 tablespoon hot sauce, or to taste
- 1 tablespoon lemon juice, freshly squeezed
For Assembly
- 4 cups cilantro lime rice, prepared
- 2 cups refried beans, warmed
- 2 cups tomato corn salsa, prepared
Instructions
- 1
Prepare the chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place the sliced chicken breasts in a medium bowl.
⏱️ 3 min - 2
Season the chicken: Drizzle the olive oil over the chicken in the bowl. In a small separate bowl, combine the paprika, dried oregano, cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Pour the spice mixture over the chicken. Using tongs, mix thoroughly until all chicken pieces are well coated with oil and spices.
⏱️ 5 min - 3
Pan-sear the chicken: Heat a large skillet over medium-high heat until hot. Place the seasoned chicken breasts into the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Pan-sear for 3-4 minutes per side, until cooked through and a nicely browned, charred exterior is achieved. Squeeze fresh lemon juice over the chicken while it is still in the pan.
⏱️ 8 min - 4
Dice the chicken: Remove the cooked chicken from the skillet and place it on a cutting board. Allow it to rest for a couple of minutes, then slice the chicken into strips, and then dice the strips into small, Chipotle-style cubes.
⏱️ 4 min - 5
Prepare the creamy chipotle sauce: In a small bowl, combine the plain Greek yogurt, hot sauce, and freshly squeezed lemon juice. Mix the ingredients thoroughly with a spoon or whisk until a smooth, creamy sauce is formed.
⏱️ 3 min - 6
Assemble the bowls: To assemble each bowl, start by adding 1 cup of prepared cilantro lime rice as the base. Next, add 1/2 cup of warmed refried beans. Then, add 1/2 cup of prepared tomato corn salsa. Top with a generous portion of the diced pan-seared chicken. Finally, drizzle the creamy chipotle sauce over the top of each bowl.
⏱️ 7 min